Mrs. Wages® Fruit Pectin Home Jell ®
More flavor is waiting to be found.
From nature’s kitchen to yours, homemade jams and jellies will taste even fresher and more flavorful with Mrs. Wages® Fruit Pectin Home Jell®. Bring out more flavors with a variety of options, including sugar free and no-cooking!
For the ingredients you need and how to use them, find jam and jelly recipes here!
Ever wonder what makes jam so… jammy?
Pectin thickens and stabilizes, creating the perfect consistency for jams and jellies.
Taste and share more of what you love with directions and recipes below.
Recipes
Apple or Crabapple
Select ripe, tart apples. Sort, wash and remove stem and blossom ends. Do not peel or core. Chop finely. Add 5 cups water, cover and simmer 10 minutes, stirring occasionally. Add 2 Tbsp bottled lemon juice to prepared juice.
| Amount of Fruit | Prepared Fruit Juice | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 5 lbs | 4 cups | 1 Package (1.75 OZ) or ⅓ cup | 5 ½ cups | 6 — 7 cups |
Blackberry or Boysenberry
Sort, stem and wash firm, ripe berries. Crush thoroughly. Add 1 cup water, if needed, cover and bring to a boil. Reduce heat and simmer 5 to 10 minutes, stirring occasionally.
| Amount of Fruit | Prepared Fruit Juice | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 10-12 cups | 3 ½ cups | 1 Package (1.75 OZ) or ⅓ cup | 4 ½ cups | 5 — 6 cups |
Blueberry
Sort, stem and wash firm, ripe berries. Crush thoroughly. Cover and bring to a boil, reduce heat and simmer 5 minutes. Add 2 Tbsp bottled lemon juice to prepared juice.
| Amount of Fruit | Prepared Fruit Juice | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 12 cups | 3 ½ cups | 1 Package (1.75 OZ) or ⅓ cup | 4 ½ cups | 5 —6 cups |
Sour Cherry
Sort, stem and wash firm, ripe cherries, but do not pit. Crush. Add ½ cup water, cover and simmer 10 minutes, stirring occasionally.
| Amount of Fruit | Prepared Fruit Juice | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 3 ½ lbs | 3 ½ cups | 1 Package (1.75 OZ) or ⅓ cup | 4 ½ cups | 5 — 6 cups |
Grape (Concord)
Sort, wash and remove stems from firm, ripe grapes. Crush one layer at a time. Add 1 cup water, cover and simmer 10 minutes, stirring occasionally.
| Amount of Fruit | Prepared Fruit Juice | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 3 ½ lbs | 5 cups | 1 Package (1.75 OZ) or ⅓ cup | 7 cups | 8 — 9 cups |
Grape (Muscadine)
Sort, wash and remove stems from ripe grapes. Crush one layer at a time. Add 3/4 cup water, cover and simmer 10 minutes, stirring occasionally. Refrigerate extracted juice overnight. Filter through cheesecloth to remove any crystals which formed in the juice.
| Amount of Fruit | Prepared Fruit Juice | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 5 lbs | 5 cups | 1 Package (1.75 OZ) or ⅓ cup | 7 cups | 8 — 9 cups |
Mint
Wash mint leaves and stems. Crush or chop finely. Add
3 1 /4 cups water and bring to a boil. Remove from heat, cover and let stand 10 minutes. Add green coloring, if desired.
| Amount of Fruit | Prepared Fruit Juice | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 1 ½ packed cups | 3 cups | 1 Package (1.75 OZ) or ⅓ cup | 4 cups | 4 — 5 cups |
Peach
Wash and pit firm, ripe peaches. Do not peel. Crush or chop finely. Add 1 cup water, cover and simmer 10 minutes, stirring occasionally.
| Amount of Fruit | Prepared Fruit Juice | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 3 ½ lbs | 3 cups | 1 Package (1.75 OZ) or ⅓ cup | 4 ½ cups | 5 — 6 cups |
Pear
Wash, peel and core ripe pears. Crush or chop finely. Add 3 cups water, cover and simmer 10 minutes, stirring occasionally. Add 2 Tbsp bottled lemon juice to prepared juice.
| Amount of Fruit | Prepared Fruit Juice | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 3 ½ lbs | 4 cups | 1 Package (1.75 OZ) or ⅓ cup | 5 ½ cups | 6 — 7 cups |
Plum
Sort and wash ripe, tart plums. Do not pit or peel. Cut into pieces and crush thoroughly. Add 1 cup water, cover and simmer 10 minutes, stirring occasionally. Sweet plums may need 1/4 cup bottled lemon juice.
| Amount of Fruit | Prepared Fruit Juice | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 4 ½ lbs | 5 cups | 1 Package (1.75 OZ) or ⅓ cup | 7 cups | 8 — 9 cups |
Raspberry (Red or Black)
Sort, stem and wash firm, ripe berries. Crush thoroughly. Add ½ cup water and bring to a boil.
| Amount of Fruit | Prepared Fruit Juice | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 14 cups | 4 cups | 1 Package (1.75 OZ) or ⅓ cup | 5 ½ cups | 7 — 8 cups |
Strawberry
Sort, stem and wash firm, ripe berries. Crush thoroughly. Add 1 cup water, if needed, cover and bring to a boil. Reduce heat and simmer 5 to 10 minutes.
| Amount of Fruit | Prepared Fruit Juice | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 12 cups | 3 ½ cups | 1 Package (1.75 OZ) or ⅓ cup | 4 ½ cups | 4 — 5 cups |
Apricot
Wash, peel and pit firm, ripe apricots. Cut into small pieces and crush. Add 1/4 cup bottled lemon juice.
| Amount of Fruit | Prepared Fruit | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 4 lbs | 5 cups | 1 Package (1.75 OZ) or ⅓ cup | 7 cups | 6 — 7 cups |
Blackberry, Raspberry, Boysenberry or Dewberry
Sort, stem and wash firm, ripe berries. Crush thoroughly. Sieve all or part of pulp to remove seeds, if desired.
| Amount of Fruit | Prepared Fruit | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 8 cups | 5 cups | 1 Package (1.75 OZ) or ⅓ cup | 7 cups | 8 — 9 cups |
Blueberry
Sort, stem and wash firm, ripe berries. Crush thoroughly. Add 2 Tbsp bottled lemon juice.
| Amount of Fruit | Prepared Fruit | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 8 cups | 4 cups | 1 Package (1.75 OZ) or ⅓ cup | 5 cups | 6 — 7 cups |
Sour Cherry
Sort, stem, wash and pit cherries. Crush or chop finely.
| Amount of Fruit | Prepared Fruit | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 3 lbs | 4 cups | 1 Package (1.75 OZ) or ⅓ cup | 5 cups | 6 — 7 cups |
Fig
Sort, wash and remove stem ends from figs. Peel, if desired. Grind or crush thoroughly. Add ½ cup bottled lemon juice and ½ cup water.
| Amount of Fruit | Prepared Fruit | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 3 ¼ lbs | 5 cups | 1 Package (1.75 OZ) or ⅓ cup | 7 ½ cups | 9 — 10 cups |
Grape (Concord)
Sort, wash and remove stems from firm, ripe grapes. Slip skins from grapes. Add 1 cup of water to pulp. Cover and simmer 5 minutes, stirring occasionally. Sieve pulp to remove seeds. All or part of finely chopped or ground skins may be added to pulp, if desired.
| Amount of Fruit | Prepared Fruit | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 4 lbs | 4 cups | 1 Package (1.75 OZ) or ⅓ cup | 7 cups | 8 — 9 cups |
Peach
Wash, peel and pit firm, ripe peaches. Cut into small pieces and crush. Add ⅓ cup bottled lemon juice.
| Amount of Fruit | Prepared Fruit | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 3 ½ lbs | 3 ¾ cups | 1 Package (1.75 OZ) or ⅓ cup | 5 cups | 6 — 7 cups |
Pear
Wash, peel and core ripe pears. Crush or chop finely. Add 2 Tbsp bottled lemon juice.
| Amount of Fruit | Prepared Fruit | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 4 lbs | 4 cups | 1 Package (1.75 OZ) or ⅓ cup | 5 cups | 6 — 7 cups |
Plum
Sort, wash and pit ripe, tart plums. Do not peel. Cut into pieces and crush thoroughly. Add ½ cup water, cover and simmer 5 minutes, stirring occasionally.
| Amount of Fruit | Prepared Fruit | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 4 lbs | 6 cups | 1 Package (1.75 OZ) or ⅓ cup | 8 cups | 9 — 10 cups |
Strawberry
Sort, stem and wash firm, ripe strawberries. Crush thoroughly.
| Amount of Fruit | Prepared Fruit | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 12 cups | 5 cups | 1 Package (1.75 OZ) or ⅓ cup | 7 cups | 8 — 9 cups |
Blackberry or Raspberry
Sort, stem and wash firm, ripe berries. Crush thoroughly.
| Amount of Fruit | Prepared Fruit | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 4 cups | 2 cups | 1 Package (1.75 OZ) or ⅓ cup | 4 cups | 5 — 6 cups |
Blueberry
Sort, stem and wash firm, ripe berries. Crush thoroughly. Add 1 Tbsp bottled lemon juice.
| Amount of Fruit | Prepared Fruit | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 4 cups | 2 cups | 1 Package (1.75 OZ) or ⅓ cup | 4 cups | 5 — 6 cups |
Peach
Wash, peel and pit firm, ripe peaches. Cut into small pieces and crush. Add 1 Tbsp bottled lemon juice. To prevent darkening, add 1 Tbsp Mrs. Wages® Fresh Fruit Preserver, if desired.
| Amount of Fruit | Prepared Fruit | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 2 lbs | 2 cups | 1 Package (1.75 OZ) or ⅓ cup | 4 cups | 5 — 6 cups |
Strawberry
Sort, stem and wash firm, ripe strawberries. Crush thoroughly.
| Amount of Fruit | Prepared Fruit | Mrs. Wages® Fruit Pectin Home-Jell® | Sugar | Yield |
|---|---|---|---|---|
| 4 cups | 2 cups | 1 Package (1.75 OZ) or ⅓ cup | 4 cups | 5 — 6 cups |
Getting Started
Before You Begin
- PREPARE and PROCESS home canning jars and lids according to manufacturer’s instructions for sterilized jars.
- Keep jars hot until filled.
- Select fresh, firm, ripe fruit at the peak of flavor. Discard under ripe or defective pieces.
- Wash fruit and berries in a colander under cold running water.
- Use only commercially bottled lemon juice.
- Use full amount of sugar called for in the recipe chart. Reducing the sugar may prevent gelling.
- To ensure best results, do not alter the recipes in any way.
- Use sugar substitutes only in those recipes indicated for Mrs. Wages® Sugar Free Fruit Pectin Home Jell®.
- Doubling recipes is not suggested as the product may not set.
- Keep in mind that your jams or jellies could take up to two weeks to set.
- Process jams and jellies in a boiling water bath canner.
- After processing, do not attempt to re-tighten the bands on the jars as this may crack the seal.
Liquid and powdered pectin are not interchangeable. These recipes are for Mrs. Wages® Pectins only. Substituting other brands of pectin can cause failure of product to set-up.
You Will Need
- Measuring cups and spoons
- Jelly bag or cheesecloth
- Large metal spoon or skimmer
- 6-quart to 8-quart or larger saucepan
- Colander
- Timer
- Jar funnel, jar lifter, tongs
- Canning jars with 2-piece lids (lids and rings)
- Water bath canner or other large metal container with rack and cover
Instructions
Cooked Jelly & Jam Instructions with Mrs. Wages® Fruit Pectin Home Jell®
- Prepare home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot until filled. Always use new lids.
- Measure sugar into dry container and set aside.
- Prepare fruit as directed in recipe chart.
- If making jelly, extract juice by placing prepared fruit in damp jelly bag or use several thicknesses of cheesecloth to form bag. Twist bag together at the top. Squeeze or press gently to increase flow. To improve clarity, filter juice through damp cheesecloth. For clearest juice, double the specified amount of fruit and let juice drip through bag without squeezing. Measure juice with standard liquid measuring cup. If juice yield is slightly short, add water to pulp in bag and squeeze again.
- Place measured juice or prepared fruit into 6-quart or 8-quart saucepan. Stir in Mrs. Wages® Fruit Pectin Home Jell® and bottled lemon juice, if listed.
- When mixture comes to a full boil, quickly stir in pre measured sugar amount. Stirring constantly, return to a full boil (a boil that cannot be stirred down) and boil for 1 minute. Do not overcook pectin as it may break down and prevent gelling. Mrs. Wages® Fruit Pectin Home Jell® requires sugar. Sugar is necessary for flavor, and it preserves and aids in gelling. It is not recommended varying from recipe.
- Remove from heat and skim off foam. Quickly ladle into hot jars. Leave 1/4-inch head space at the top. Use a clean damp cloth to wipe any spilled jam or jelly from rims and threads of jars. Cover with hot lids and tighten rings firmly.
- Set hot jars on rack in canner or large saucepan of boiling water. Water must cover jars by 1 or 2 inches. Cover canner and return to boiling. Once a full boil is reached, start timer and process jars for 5 minutes for altitudes 0 – 1000 ft, 10 minutes for 1,001 – 6000 ft, or 15 minutes above 6000 ft.
- Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, and set on a clean towel or rack to cool undisturbed, from 12 – 24 hours.
- When cool, check seals. Lids should be down in the center or stay down when pressed. Label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.
Freezer Jam
- Use clean, sanitized tempered jars or plastic containers intended for both hot and cold applications.
- Prepare fruit as directed in recipe chart and measure into large mixing bowl. Add bottled lemon juice if listed. Stir sugar into prepared fruit and mix thoroughly. Let stand 20 minutes, stirring occasionally.
- In a small saucepan add 1 cup of water and slowly stir in Mrs. Wages® Fruit Pectin Home Jell® to prevent lumping. Bring to a full boil for 1 minute, stirring constantly to prevent scorching or sticking. Remove from heat and quickly stir pectin solution into fruit-sugar mixture. Continue stirring for 3 minutes.
- Ladle jam into containers, leaving 1/2-inch head space at top. Cover containers and refrigerate. After jam has set (about 3 hours) transfer to freezer.
- Store in freezer up to 1 year. Once a container is opened, keep in refrigerator and use within a few days.
Jelly From Bottled Juices
Fresh fruits and berries not in season? Use commercially prepared unsweetened bottled juice, for the “Prepared Juice” amounts in our jelly recipe chart. No messy juice preparation, no measuring – just pour into saucepan, and continue with Step 5 of instructions under Cooked Jelly and Jam Instructions.
